Chocolate Collard Leaves

This recipe offers another great way to enjoy greens, especially if you’re a chocolate lover.These chocolate coated collard leaves have an interesting texture with a smooth coated delicious drizzle.


1 cup celery, chopped

1 cup cashews

1/4 cup cacao powder

2 Tablespoons agave syrup, or your favorite syrup sweetener

2 Tablespoons mesquite

2 TTablespoon cacao nibs

1 Tablespoon olive oil

1 bunch collard greens, destem, cut each leaf into 2 halves



In high-speed blender, blend all ingredients (except collards) until smooth.

Place collard half leaves into a large bowl, pour chocolate sauce over leaves. Coat each leaf completely.

Place leaves in dehydrator at 104 degrees. Dehydrate for 4 to 6 hours, until dry.


Ani PhyoAbout Ani Phyo

Ani Phyo is the author of “Ani’s Raw Food Kitchen”, and is the founder of SmartMonkey Foods, LCC. Watch her free uncooking videos at She’s on a mission to show you it’s easy to enjoy delicious, nutritious cuisine that’s healthy and supports green lifestyles. Her green living uncookbook is the first of it’s kind, offering tips for natural skin care, composting, recycling, reuse, and more. SmartMonkey Foods has been serving the west coast for over 7 years hosting special events, teaching UNcooking classes, and speaking on topics of nutrition and fueling optimal performance. Ani serves as the executive chef and oversees everything created by SmartMonkey Foods while continuing to do research on nutrition, health and the environmental impact of food production. SmartMonkey Foods packaged food items are available at most natural food stores on the West coast, and will continue to expand into national markets by spring of 2007. Partial client list includes: Adidas, STOMP, Portland Institute of Contemporary Arts, In Defense of Animals, Whole Foods Markets, Salud Cooking Schools, Carnival Cruise Lines, SuperSet Tennis Tournament.

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